NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 medium sweet potato

0.25 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, and chop the red bell pepper into bite-sized pieces.

• 3

  In a large bowl, toss the broccoli florets, diced sweet potato, and bell peppers with half of the avocado oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are crispy.

• 5

  While the vegetables roast, season the chicken breast on both sides with the remaining sea salt, black pepper, garlic powder, and dried oregano.

• 6

  Heat the remaining avocado oil in a cast-iron or stainless steel skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before slicing.

• 9

  Plate the roasted vegetables alongside the sliced chicken and drizzle everything with fresh lemon juice before serving.